As the summer warmth envelops us, it’s time to bring the grill to life with a unique Japanese-inspired snack. Grilled shiso pea pockets are bursting with flavor, a perfect combination to celebrate the season’s bounty. These little pockets of joy will transport you straight to a cozy izakaya.

Why I Love This Recipe

I stumbled upon this recipe during a summer street festival in Japan, where I first tasted grilled shiso with fresh peas. The harmony of flavors and the crunch of the grill made it unforgettable. Now, I recreate this dish at home, sharing a piece of that delightful experience with friends and family.

Why You’ll Love It Too

  • Quick to prepare and grill, perfect for a last-minute snack.
  • Simplicity at its best, with only four ingredients.
  • Family-friendly, appealing to both kids and adults.
  • A delightful fusion of flavors that will surprise your taste buds.
  • Vegetarian-friendly and under 150 calories per serving!

Ingredient Notes

• Shiso leaves (1 cup): Use fresh leaves; substitutes include basil for a different flavor. • Edamame peas (2 tablespoons): Fresh or frozen works well; ensure they’re shelled. • Soft tofu (1 pound): Firm tofu can be used for an added texture; drain excess water. • Soy sauce (1/2 cup): Opt for low-sodium soy sauce to control salt levels.

Step-by-Step Instructions

  1. In a bowl, mash the soft tofu and mix in the edamame, seasoning with a splash of soy sauce.
  2. Take one shiso leaf and place a spoonful of the tofu mixture onto it, folding the leaf over to create a pocket.
  3. Secure the pocket with a toothpick and repeat until all ingredients are used.
  4. Place the pockets on the grill for about 5-7 minutes, turning occasionally until slightly charred.
  5. Remove from the grill, drizzle with extra soy sauce, and serve warm.

Things I’ve Learned

• Be careful not to overfill the shiso pockets to avoid tearing. • If you can’t find shiso, other leafy greens can be creatively substituted. • These pockets are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. • Reheat in a skillet over medium heat for a crispy finish.

FAQs

Q: Can I use other vegetables in place of peas?

A: You can experiment with finely chopped carrots or bell peppers for a crunchier texture

Q: Is this recipe gluten-free?

A: You can make it gluten-free by replacing the soy sauce with tamari

Q: How can I spice this up?

A: Add a pinch of chili flakes to the filling for an extra kick

Q: What can I serve with this snack?

A: Pair these with a side of dipping sauce or a refreshing cucumber salad for a light meal

Four-Ingredient Grilled Shiso Pea Pockets

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup fresh shiso leaves
  • 2 tablespoons shelled edamame peas
  • 1 pound soft tofu
  • 1/2 cup soy sauce

Instructions

  1. Preheat your grill to medium heat, ensuring it's clean for the best flavor.
  2. In a bowl, mash the soft tofu and mix in the edamame, seasoning with a splash of soy sauce.
  3. Take one shiso leaf and place a spoonful of the tofu mixture onto it, folding the leaf over to create a pocket.
  4. Secure the pocket with a toothpick and repeat until all ingredients are used.
  5. Place the pockets on the grill for about 5-7 minutes, turning occasionally until slightly charred.
  6. Remove from the grill, drizzle with extra soy sauce, and serve warm.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!